Elevating Culinary Artistry
Inspired by the earthy flavours of Assamese cuisine, this black sesame egg curry brings together roasted sesame seeds, ginger, garlic, black pepper, and mustard oil in a smooth, aromatic gravy. Served with halved boiled eggs, fresh salad, and steamed rice, it is my little attempt to give a traditional favourite a contemporary twist without losing its familiar flavours.
I had been meaning to make modak for the longest time, but those beautiful pleats always intimidated me. With Ganapati festival around the corner, I finally gave them a try, adding a little piece of home to the traditional recipe — a toasted sesame, coconut and jaggery filling inspired by Assamese til pitha. Soft, fragrant and wonderfully comforting, these modaks brought together two regional traditions in the most delicious way.
A modern appetizer made with Assamese sticky rice, fried until golden and topped with creamy tuna, labneh, mayo, sriracha, spring onions, and sesame seeds.
A refined take on a traditional Rongali Bihu sweet The inspiration Pitha is a quintessential part of Assamese culture and
A harvest-time sweet that carries the warmth of home Some sweets impress, and then some sweets belong. Sesame and jaggery
There’s something magical about the way a humble chutney can transform an ordinary meal into something memorable. In Assamese kitchens,
A rustic Assamese dish made with tender pumpkin stems and potatoes simmered in a mellow mustard gravy. Rooted in tradition,
As the fragrance of fresh pithas fills the air and the beats of the dhol mark the arrival of Rongali
Karzi or Kaji Nemu is ingenious to Assam. We love our sour curries. Chicken curry with Karzi Nemu and rice powder is a dish I had wanted to prepare for a very long time.
Be warned!! It’s one of the hottest chilies in the world. To create a sauce with it takes patience and extreme care.
